Best Chicken Shawarma

Shawarma is Israel's favorite street food along with falafel.  This version has all the classic shawarma flavor but is easy to make at home.  Serve with Israeli salad and mujadera or Israeli rice and beans. 

In Israel, you can find a shawarma shop just about anywhere you go.  In Jerusalem, you cannot walk a block in the center of town or the market without passing one.

Shawarma was originally made of lamb but today in Israel, it's usually made from chicken or turkey, though lamb shawarma and even goat shawarma are available.

In fact, the turkey version is so common that Israelis eat more turkey per capita than any other country in the world. 

Due to Thanksgiving, America comes in second.  However, the average Israeli eats about more than double the amount of turkey than the average American.

While in Israel shawarma is considered street food and you'd be hard pressed to find a sit down restaurant serving it, in the States things are different.  

Israeli restaurants serve shawarma often as a platter rather than in a pita or wrapped in a lafa.  It also is often not made using a shawarma rotisserie but in a pan or on a griddle.

This version is particularly easy to make at home because you have all the equipment you need and the chicken is cut before cooking. 

It's what you'd find labeled as "baby chicken shawarma" on a menu at an Israeli restaurant in New York.  

Don't worry, no chicks were harmed in the making of any shawarma. 

The misnomer comes from the word "pargit" which someone mistranslated as a baby chicken when it's really a pullet. 

However, since all fully grown chickens on the market today are pullets, pargiot has come to mean boneless skinless chicken thigh.

Jump to:

• Why I only use shawarma seasoning
• How to eat Shawarma
• Is kosher chicken better than regular chicken?
• Should you wash chicken?
• How can I clean my chicken without washing it?
• What's the best way to defrost chicken?
• Can you refreeze raw chicken?
• How to store
• How to freeze
• How to reheat
• Recipes You May Also Like:
• Chicken Shawarma

Why I only use shawarma seasoning

Simply said, shawarma seasoning makes for better shawarma.

Any recipe that suggests the spices individually cannot give amounts small enough for a proper blend with subtle flavors.

That's why I only buy or make my own seasoning.

You can buy shawarma seasoning in almost any Jewish supermarket. Or, you can make your own using my recipe using easy-to-find ingredients.

My seasoning is exactly the same as those you'd find in Israeli supermarkets.

Oh, and stay away from marinades. No actual shawarma uses a marinade, only seasoning.

How to eat Shawarma

The two classic ways to eat shawarma are in a laffa or a pita. 

A laffa is a Levantine flat bread similar to naan but much bigger and is not as common to find in the Western Word as pita is.

In a Pita

Street food styled shawarma is never eaten alone. 

A basic version is with humus (hummus) spread on the bread, shawarma, Israeli salad, topped with fries, and techina (tahini). 

Other optional additions are onions or sliced pickles to name a couple.

I don't like tomatoes, so unless they have cucumbers separate from the tomatoes (which some places have taken to doing), I often have sliced pickles instead.

On a Plate

In the States a common way to serve shawarma is as a shawarma platter.  This is a plate with shawarma and either Israeli white rice and fries or Israeli salad on the side.

My Mom and I always made a special request for Israeli rice and beans though which they always accommodated.

I really like this way when serving it to guests or for Shabbos dinner instead of casually in a pita, as I would during the week.

Is kosher chicken better than regular chicken?

Kosher animals are kept in better conditions than non-kosher animals due to strict kosher health requirements of the animals.

Also, the salting process used as part of the process of making meat kosher is similar to dry brining, and therefore the meat may be juicer.

While I've only eaten kosher meat so I cannot compare, I've been told by non-Jews who do not keep kosher that they've noticed that kosher chicken is of superior quality to cook with.

Should you wash chicken?

According to the USDA, you should not wash meat or poultry, since water can splash bacteria up to 3 feet surrounding your sink.

A study done by Drexel University shows that it is best to move meat and poultry directly from package to pan. The heat from cooking will get rid of any bacteria that may be present.

Always wash your hands with soap and water after handling raw chicken.

How can I clean my chicken without washing it?

If you want to clean your chicken without washing it, wipe it down with a wet paper towel.

Just make sure the paper towel doesn't touch anything else and toss the paper towel right away.

What's the best way to defrost chicken?

The two best options are in the fridge and in cold water.

How to defrost in the Fridge

Defrosting chicken in the fridge is the most highly recommended.

To do this, place the frozen chicken in a pan and let it thaw. Oftentimes, when chicken thaws, it releases liquids that can leak onto your fridge, so the pan is really helpful.

Chicken typically takes a full day to thaw. Once thawed, it can remain in the refrigerator for a day or two before cooking.

How to defrost using cold water

A whole 3- to 4-pound chicken or a package of chicken parts should take about two to three hours to thaw.

Submerge your sealed chicken in a pot or bowl full of cold water. Change out the water every 30 minutes or so.

Do not use hot water because it can start cooking your chicken.

Once thawed, cook the chicken immediately.

Can you refreeze raw chicken?

Yes, but you do lose quality when refreezing previously defrosted meat.

Thawing can cause meat to lose moisture, which can also lead to some loss in quality and flavor. To compensate for this, marinate the chicken to add more flavor and juiciness.

How to store

Place cooled chicken in an airtight container or wrap in heavy-duty aluminum foil or plastic wrap. Store in the fridge for up to 4 days.

How to freeze

Freeze leftovers within 3 to 4 days. Place cooled chicken in an airtight container or resealable freezer bag.

Freeze for 4 to 6 months. After that, it is still safe to eat, but the quality begins to degrade.

How to reheat

Preheat your oven to 350°F (175°C) and heat until the chicken is warmed through.

The exact time will depend on the size and type of chicken, but smaller pieces typically take about 10 to 15 minutes, while larger pieces may take longer.

Recipes You May Also Like:

• Fried Chicken Without Buttermilk
• Dairy Free Beef Stroganoff
• Dairy Free Chicken Pot Pie
• Dairy Free Shepherd's Pie
• Dairy Free Lasagna
• Meatloaf without Milk